Cook the ziti pasta in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, a pinch of salt, and 1/2 cup water. Blend until completely smooth and creamy, scraping down the sides as needed.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, then stir in the tomato sauce and smoked paprika. Let simmer for 10 minutes until sauce thickens slightly and smells vibrant.
In a large bowl, combine the cooked pasta with half of the tomato sauce and half of the cashew cheese. Gently toss to coat all the noodles evenly.
Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread the remaining tomato sauce over the top, then dollop the remaining cashew cheese evenly across the surface.
Toss the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt, then sprinkle them generously over the assembled ziti. Drizzle a little olive oil over the breadcrumbs for extra crispiness.
Bake the ziti uncovered in a preheated oven at 180°C (350°F) for 20-25 minutes, until bubbling around the edges and the breadcrumb topping is golden brown.
Remove from the oven and let rest for 5 minutes. The dish will set slightly, making it easier to serve.
Garnish with chopped fresh basil for a burst of freshness and color. Serve hot, ensuring each slice has plenty of the cheesy, saucy goodness with a crispy crumb topping.
